Mango-Chutney Baby Carrots Recipe

“We pull baby carrots from our backyard garden, wash them and cook them right away. This is one of my family's favorite recipes, and appears often at holiday dinners.” Patricia Nieh - Portola Valley, California

Nutritional Facts

Directions

Place carrots and water in a microwave-safe bowl. Cover and microwave on high for 4-6 minutes or until tender.

Meanwhile, in a large bowl, combine the orange juice, chutney, butter, ginger, garlic and curry. Cover and microwave on high for 45 seconds or until butter is melted. Drain carrots; add to orange juice mixture and toss to coat. Garnish with parsley.Yield: 4 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Originally published as Mango-Chutney Baby Carrots in Simple & Delicious
November/December 2008, p26